• March 29, 2024

Trout - Recipes for all cases

Whether fried, baked or smoked: trout always tastes good

White, tender meat, mild taste: The trout is one of the most popular edible fish worldwide. The trout owes its name to the points on its back: "forhana" is Old High German and means something like "the speckled". With three grams of fat per 100 grams, the trout is low in fat, their meat provides plenty of protein, as well as potassium and vitamin B12.

Trout are not only extremely healthy, but also very versatile: they can be served fried, baked, smoked, pickled or poached. The most popular recipes are trout blue and trout Müllerin - and of course they should not be missing in this recipe collection. In addition, you will find many other trout recipes: from fennel and orange soup with smoked trout, Thai trout to glass noodle salad and baked trout with Bolzano sauce.



When trout comes on the table, it is usually rainbow trout. Originally from the North American Pacific, this trout was brought to Europe at the end of the 19th century. It is almost exclusively kept in fish ponds, it hardly appears in the wild. Rainbow trout get fresh or frozen.

In addition to the rainbow trout, there is the sea trout: It occurs in the Atlantic, in the North and Baltic Sea and in the Mediterranean. However, commercially available sea trout mostly come from fish farms in Scandinavia. The meat of sea trout is similar to salmon and is prepared as well.

RIVER TROUT FISHING (Primitive Catch & Cook) (March 2024).



Trout, fish, fish, trout, trout miller, recipes